Spiralized Sweet Potato Egg in a Hole

Sweet, savory, and aromatic, this super quick and easy egg in a hole makes the perfect filling and nutritious breakfast.

The combination of eggs and sweet potatoes is a Paleo breakfast favorite, and for good reason. Eggs are full of high quality protein and healthy fats to boost your energy in the morning. And to keep you satisfied for longer, sweet potato keeps sweet cravings at bay! It’s a one-two nutritional punch to start your day.

This versatile take on the classic Toad in a Hole uses sweet potato noodles in place of toast. I paired the spiralized sweet potato with thinly sliced red bell pepper, but you can add any kind of veggie noodles you want. Zucchini, squash or carrots are also great choices!

Once your veggie noodles are prepped and ready to go, simply sauté them in a small cast iron pan until soft. They’ll naturally tangle together, making the “nest” you’ll need for the egg.

Then you’ll make a well in the middle of the noodles with a wooden spoon, and crack an egg into the hole. Continue to cook until the egg is cooked to your preference, and enjoy a healthy, energy-sustaining breakfast!

Spiralized Sweet Potato Egg in a Hole

Spiralized Sweet Potato Egg in a Hole

Sweet, savory, and aromatic, this super quick and easy egg in a hole makes the perfect filling and nutritious breakfast.

Tools

Spiralizer (or sharp knife)

8-inch cast iron skillet

Ingredients

1 T extra virgin olive oil

1 ½ cups sweet potatoes, spiralized

½ red bell pepper, cut into thin strips

½ t turmeric

1 egg

Salt and pepper, to taste

Chopped green onions (optional)

Instructions

Heat extra virgin olive oil in an 8-inch cast iron skillet. Add the spiralized sweet potatoes and the bell pepper. Season with turmeric, salt and pepper and sauté for 5-6 minutes, until soft and tender.

Using a wooden spoon, make a well in the middle of the noodles and crack an egg inside.

Season with salt and pepper and cook for another 2-3 minutes, or until cooked to your preference. Garnish with chopped green onions and serve.

Tips:

Try spiralizing the veggies the night before to save time in the morning.

This recipe serves one, but you can easily double or triple the ingredients in a large skillet.

You can refrigerate leftovers in an airtight container for up to 2 days.

Dina Hassan

Dina Hassan is a recipe developer, food photographer and food stylist. She believes that the key to a happy life is eating natural food, and when she's not behind the camera, you can find her cooking up a new healthy recipe.